Use and Care Manual

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ENGLISH

QUICK AND EASY BRUSCHETTA

• ½ French baguette

• 1 clove garlic

• 12 cherry

tomatoes, diced

• ¼ cup fresh

mozzarella

cheese, diced

• 4 large basil leaves,

chiffonade

• Extra virgin olive oil

• Salt and pepper,

to taste

Using PIZZA/TOAST, preheat your RETRO TOASTER

OVEN to 450°F as directed under HOW TO OPERATE.

Slice half of the baguette on the diagonal

into 12 ½-inch thick pieces.

Place the slices on a baking sheet and toast them on

the top rack of the toaster oven for 5 to 6 minutes,

until turning golden brown around the edges.

When the slices are cool enough to handle, rub them with

a clove of garlic, then drizzle with extra virgin olive oil.

Place the diced tomatoes, diced mozzarella and basil

together in a small bowl. Drizzle with olive oil and

season with salt and pepper, to taste. Stir to combine.

Spoon the mixture over the bruschetta

or serve on the side as a dip.

Enjoy!

FISH AND CHIPS

• 1 ¾ lbs. red or Yukon

gold potatoes, cut

into 1-inch chunks

• 4 Tbsp. olive oil

• 1 ¼ tsp. kosher salt

• 1 ¼ tsp. black pepper

• 8 sprigs fresh thyme

• 4 6-oz. pieces of cod

• 1 lemon, halved

• 1 clove garlic,

thinkly sliced

• 2 Tbsp. capers,

drained

Using BAKE, preheat your RETRO TOASTER OVEN

to 450°F as directed under HOW TO OPERATE.

Plate the potatoes, 2 Tbsp. of olive oil, 1 tsp. of salt, ¼ tsp. of

pepper, and 4 sprigs of thyme in a bowl and toss to coat.

Spread the potato mixture on the Baking Pan

in a single layer and bake, stirring occasionally,

until golden brown, 25 to 30 minutes.

Transfer to a large piece of aluminum

foil and wrap to keep warm.

Wipe the Baking Pan and place cod in the tray.

Thinly slice half the lemon. Top the cod with lemon

slices, garlic, capers and the remaining salt, pepper

and thyme sprigs. Drizzle with the remaining oil.

Bake cod until cooked through, 8 to 12

minutes, depending on size.

Transfer cod and potatoes to plates, squeeze the

remaining lemon half over the Baking Pan and return

to the oven until the juices are warmed through, about

5 minutes. Pour sauce over the sh and potatoes.

Enjoy!